Sausage and Butternut Squash Pasta (Easy Recipe!)
A hearty, autumn-themed pasta dish that combines several classic fall ingredients. This recipe features roasted butternut squash and roasted Brussels sprouts, which are tossed with cooked bow tie pasta and browned, smoked sausage. The entire dish is brought together in a large skillet with a simple garlic butter sauce, seasoned with smoked paprika and fresh thyme, creating a perfect comfort food meal for a cool evening.
Ingredients
- 3 cups butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 340 g (about 3 cups) Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 225 g (about 8 ounces) bow tie pasta
- 1 tablespoon olive oil
- 340 g cooked smoked sausage (e.g., andouille), sliced into coins
- 5 cloves garlic, minced
- 2 tablespoons butter
- ¼ teaspoon smoked paprika
- Fresh thyme leaves
Instructions
- Preheat the oven to 400°F (200°C).
- On two separate parchment-lined baking sheets, toss the cubed butternut squash with 1 tablespoon of olive oil and the halved Brussels sprouts with 2 tablespoons of olive oil. Season both with salt and pepper.
- Roast the butternut squash for 15-20 minutes and the Brussels sprouts for 20-30 minutes, until both are tender and caramelized.
- While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the bow tie pasta according to package directions until al dente. Reserve some of the pasta water before draining.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned on both sides. Remove the sausage and set it aside.
- In the same skillet, cook the minced garlic until fragrant. Add the butter and melt it.
- Add the cooked pasta to the skillet and toss to coat in the garlic butter. Season with salt, pepper, and smoked paprika.
- Add the roasted butternut squash, roasted Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Gently mix to combine everything.
- (Final step inferred as it was missing from the article) Stir in a splash of the reserved pasta water to create a light sauce that coats all the ingredients. Adjust seasoning as needed and serve warm.
Notes
- Note: The final step of adding pasta water to create a sauce was not provided in the original article and has been inferred from the instruction to reserve pasta water.
- Roasting the butternut squash and Brussels sprouts separately is a key step that develops a deep, caramelized flavor that you wouldn’t get from boiling or sautéing alone.
- Using pre-cooked smoked sausage is a convenient time-saving shortcut for this recipe.
Find it online: https://www.eatswithsoul.com/sausage-and-butternut-squash-pasta/